Bacon and Cheddar Cheese Grits Casserole

Bacon and Cheddar Cheese Grits Casserole

 

From:  http://www.myrecipes.com/recipe/bacon-cheddar-cheese-grits-casserole

Mrs. Riley says that this recipe may be halved and baked in a 13″ x 9″ baking dish at 350° for 40 minutes or until bubbly. She also recommends fresh herbs (when in season) instead of dried. To avoid extra chopping, she sometimes steeps sprigs of fresh herbs in the milk as it comes to a boil (this takes about 10 minutes). She then removes the herbs from the hot milk, adds the grits, butter, and salt, and cooks the grits as directed before assembling the casserole.

Ingredients

8 cups milk, divided
 
1 tablespoon salt
 
2 cups uncooked stone-ground white grits
 
1 cup unsalted butter
 
4 large eggs, lightly beaten
 
2 teaspoons dried dill weed, thyme, or sage or a combination of the three (or 2 tablespoons chopped fresh herbs)
 
2 cups (8 ounces) shredded Cheddar, Gruyère, or Swiss cheese or a combination of the three, divided
 
6 slices bacon, cooked until crisp and crumbled

Preparation

Combine 6 cups milk and salt in a large, heavy saucepan; cook over medium-high heat just until milk starts to boil. Gradually whisk in grits and butter. Reduce heat; simmer, uncovered, 20 to 25 minutes or until thick, stirring often.

Preheat oven to 350°. Remove grits from heat; add remaining 2 cups milk, stirring to cool grits mixture. Stir in eggs, herbs, and 1 cup cheese. Pour grits mixture into a lightly greased 15″ x 10″ baking dish; top with remaining 1 cup cheese. Bake, uncovered, at 350° for 45 minutes or until bubbly. Sprinkle crumbled bacon on top of casserole; serve immediately.

 

 

 

 

 
 
 

The Pioneer Woman’s Top 10 Comfort Food Recipes – Yum!

Lately, I’ve been craving comfort foods. Maybe, it’s the change in seasons. Or, remembering foods and those delectable aromas that filled our home with happiness and joy. I hope this video brings a little comfort into your busy life today. Have a blessed day.

Make time for yourself today. You are worth it.

Bacon and Cheddar Cheese Grits Casserole

Bacon and Cheddar Cheese Grits Casserole

From:  http://www.myrecipes.com/recipe/bacon-cheddar-cheese-grits-casserole

Mrs. Riley says that this recipe may be halved and baked in a 13″ x 9″ baking dish at 350° for 40 minutes or until bubbly. She also recommends fresh herbs (when in season) instead of dried. To avoid extra chopping, she sometimes steeps sprigs of fresh herbs in the milk as it comes to a boil (this takes about 10 minutes). She then removes the herbs from the hot milk, adds the grits, butter, and salt, and cooks the grits as directed before assembling the casserole.

Ingredients

8 cups milk, divided
 
1 tablespoon salt
 
2 cups uncooked stone-ground white grits
 
1 cup unsalted butter
 
4 large eggs, lightly beaten
 
2 teaspoons dried dill weed, thyme, or sage or a combination of the three (or 2 tablespoons chopped fresh herbs)
 
2 cups (8 ounces) shredded Cheddar, Gruyère, or Swiss cheese or a combination of the three, divided
 
6 slices bacon, cooked until crisp and crumbled

Preparation

Combine 6 cups milk and salt in a large, heavy saucepan; cook over medium-high heat just until milk starts to boil. Gradually whisk in grits and butter. Reduce heat; simmer, uncovered, 20 to 25 minutes or until thick, stirring often.

Preheat oven to 350°. Remove grits from heat; add remaining 2 cups milk, stirring to cool grits mixture. Stir in eggs, herbs, and 1 cup cheese. Pour grits mixture into a lightly greased 15″ x 10″ baking dish; top with remaining 1 cup cheese. Bake, uncovered, at 350° for 45 minutes or until bubbly. Sprinkle crumbled bacon on top of casserole; serve immediately.

 

Johnathan McCravy, Sandy McCravy, Sandi McCravy, Sandra Brooks McCravy, Derek McCravy, Greg McCravy, Have A Blessed Day!

 
 
 

How to cook Bacon…

This will always be one of my favorite foods. Thank you Test Kitchen for making this easy!

gritsandbacon.com

Excellent “But Better” video!

Made these last week. Fantastic! Took extra time to make everything. Using store bought English muffins saved me!

You will not be disappointed. So delicious. Another excellent “But Better” video!

Next, get ready family! It’s Crunchwrap Supreme night!

Texting has become my Garden Journal

Recently, I was struggling with guilt because I hadn’t maintained my garden journal…Keeping a record of seedlings, soil, plants, weather, favorite vegetables, etc.

One day, I was skimming through my photos and remembered I had been sending photos and garden updates through text messages. I had been keeping a journal after all! Sharing the garden photos and news was effortless, because I was excited about the process. For me, journaling the information on paper wasn’t exciting nor fun.

If I want to excel as a gardener, I must keep good records. This is my second year, so it feels like I’m at the toddler stage of experiencing new and wonderful things…and, I want to share it with everyone!

To get to the next stage, I’ve got to learn to breathe, listen, learn, and grow a little more (me, not the plants!).